School JESUS F.

MAGSAYSAY TECHNICAL VOCATIONAL HIGH SCHOOL Grade Level 8

GRADE 1 to 12 FOOD
Teacher BONIFACIO O. GALLARDO Learning Area
DAILY LESSON LOG PROCESSING
Teaching Dates and Time AUG 5-9, 2024 / 10:00-12:00 Quarter 1
DAY 1 DAY 2 DAY 3 DAY 4 DAY 5
1. The students would be able to familiarize and select tools, equipment and utensils use in food processing.
I. OBJECTIVES
2. Use tools, equipment and utensils following standard procedure.
A. Content Standard The learner demonstrates understanding about the knowledge, skills, and attitudes required in processing foods by curing, salting, and smoking.
B. Performance Standard The learner prepares equipment, tools, utensils, and raw materials and perform salting, curing, and smoking of fish and other fishery products.

C. Learning Competency/Objectives Process foods by curing, salting, and smoking

(Write the LC code for each.)
Content is what the lesson is all about. It pertains to the subject matter that the teacher aims to teach in the CG, the content can be tackled in a week or two.

Checking, sanitizing, and Calibrating Equipment Checking, sanitizing, and Calibrating Equipment
II. CONTENT calibrating of tools for calibrating of tools for fish
fish processing methods processing methods
III. LEARNING RESOURCES
A. References
1. Teacher’s Guide pages
2. Learner’s Materials pages Fish Processing Y2 pp.8-9 Fish Processing Y2 pp.10-14 Fish Processing Y2 pp.10-14 Fish Processing Y2 pp.10-14
3. Textbook pages
4. Additional Materials from Learning
Resource (LR)portal
B. Other Learning Resource
These steps should be done across the week. Spread out the activities appropriately so that students will learn well. Always be guided by demonstration of learning by the students which you can infer from formative assessment activities. Sustain learning systematically by
IV. PROCEDURES providing students with multiple ways to learn new things, practice their learning, question their learning processes, and draw conclusions about what they learned in relation to their life experiences and previous knowledge. Indicate the time allotment for each step.

What are the different tools, What are the recommended Let students review on the
equipment, and utensils amount of sodium hypochloride different equipment, tools, and
A. Reviewing previous lesson or
used in processing foods by for specific area to be sanitized? utensils
presenting the new lesson curing, salting, and
smoking?
Ask students the things they
B. Establishing a purpose for the lesson do before using kitchen
utensils.
C. Presenting examples/Instances of the Show a weighing scale and a
salinometer?
new lesson
Discuss Checking, Calibrating, Ask students what are these Conduct the following PT2
D. Discussing new concepts and practicing and Sanitizing of tools for fish devices for? Discuss the
performance task:PT1 Conduct calibrating task of the
new skills # 1 processing methods. concept of calibration.
following equipment:
Show the table on the 1. Identifying different
E. Discussing new concepts and practicing recommended use levels for equipment, tools, and 1. Weighing scale
new skills # 2 sanitizers to consider when
utensils 2. Salinometer
sanitizing.
F. Developing mastery In preparing the sanitizing How do we calibrate devices? 2. Perform cleaning and 3. Dial thermometer
(leads to Formative Assessment 3) agent from 5.25% sodium 1. Weighing scale sanitizing equipment,

1
 hypo chloride diluted with 2. Salinometer tools, and utensils
water, consider the ff: 3. Refractometer
based on
thermometer
manufacturers’
specifications.

What are the tools, or What is the purpose of testing

G. Finding practical application of concepts equipment that we need to the accuracy of our measuring
and skills in daily living calibrate before using? devices before using?

When is the time to check What is calibration?

H. Making generalizations and abstractions and sanitize our equipment,
about the lesson tools, and utensils?

Oral questioning Grade the students based on Grade the students based on
I. Evaluating learning
prepared rubric. prepared rubric.
J. Additional activities for application or
remediation

V. REMARKS
Reflect on your teaching and assess yourself as a teacher. Think about your students’ progress this week. What works? What else needs to be done to help the students learn? Identify what help your instructional supervisors can provide for you so when you meet them, you can ask them relevant questions.
VI. REFLECTION
A. No. of learners who earned 80% in the evaluation
B. No. of learners who require additional activities for
remediation who scored below 80%
C. Did the remedial lessons work? No. of learners
who have caught up with the lesson
D. No. of learners who continue to require
remediation
E. Which of my teaching strategies worked well?
Why did these work?
F. What difficulties did I encounter which my
principal or supervisor can help me solve?
G. What innovation or localized materials did I
use/discover which I wish to share with other
teachers?